The Intake and Acceptance of Fat in the Diet

Abstract

Fat consumption in the UK has remained stable at 40 per cent of energy intake for the past 25 years, despite widely publicized recommendations for reductions. Briefly reviews some of the possible reasons why fat intake is at this high level, and why consumers find it difficult to reduce intakes. First, there may be psychobiological effects of fats which serve to maintain liking for fat‐associated sensory characteristics. Second, consumers often have a poor conception of their own fat intake and the relative contributions of different food sources. Lastly, there is little known about the factors influencing long‐term dietary change. These are issues which research in nutrition and food science can and should address.

Citation

Mela, D.J. (1994), "The Intake and Acceptance of Fat in the Diet", Nutrition & Food Science, Vol. 94 No. 3, pp. 19-21. https://doi.org/10.1108/00346659410055066